Parsnip and Potato Pancakes with Fried Eggs
Use organic ingredients whenever possible.
- Yield: Serves 4-6 1x
Scale
Ingredients
Parsnip & Potato Pancakes:
3 large russet potatoes, peeled, washed
6 parsnips, washed, peeled
3/4 cup Spanish onion, finely chopped
5 Tbsp chives, chopped
2 large eggs, beaten
6 Tbsp extra virgin olive oil
Fried Eggs:
4 Tbsp unsalted butter, cubed
8 large eggs
Kosher salt and freshly ground black pepper
Instructions
Parsnip & Potato Pancakes:
- In a food processor, chop parsnip and potatoes to a coarse pulp.
- In a large mixing bowl, add onions, chives and eggs.
- Mix well until ingredients are combined.
- In a skillet heat oil using medium heat.
- As the oil heats up, scoop a palm sized amount of pancake mixture and shape it into a cake shape using your hands.
- Before placing pancake into oil, shake off any excess moisture from pancake.
- Fry until golden brown.
- Flip and repeat on other side.
Fried Eggs:
- In a nonstick skillet, heat butter over medium heat until some foam appears.
- Tilt pan to evenly distribute melted butter.
- Break egg carefully into skillet.
- Season with salt.
- Cook until egg whites are nearly set and yolks are still runny and fluid. (about 2 minutes)
- Place one egg on each parsnip/potato pancakes.
The Health Benefits of Parsnips
Find out why adding Parsnips to your diet will help make you your own #HealthHero. Find out more about the Health Benefits of Parsnips.
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